Kale: Crispy, with Tangy Homemade Ranch

Posted by Tracy Newel on Dec 02, 2011
Filed: Appetizer
Tagged: homemade ranch kale

Let's get this out of the way: Kale is a funky vegetable.

Unlike other greens that may look like dainty little bushes that pop up from the ground, kale leaves are tough, wrinkled, crinkled, and regardless of the variety, deeply green. Almost prehistoric in nature, calorie-for-calorie kale is the most nutritionally dense food on the planet.

For many, it's also intimidating. Fear not! I’m offering an approach that will quell even the most fearful vegetable eater: chips. With a little dip on the side, you’d never know you were being healthy. (Bonus: it's a pretty amazing dip.)

Grower Spotlight

Dr. Mint is a soil scientist who spends her days teaching students about the importance of organic agriculture at Fresno State. Each semester, future farmers of our valley learn about everything from asparagus to tomatoes, garlic to pumpkins, and of course, kale!

» Where to buy: Fresno State Farm Market and seasonal "U-Pick" days at the organic plots

Kale chips with tangy ranch dressing


For the chips:

  • 1 bunch kale
  • Olive oil
  • Salt and pepper to taste

For the tangy ranch dressing:

  • 1 green onion finely minced
  • 1 clove of garlic finely minced
  • 1 tbs. dill
  • 1 tbs. Italian parsley
  • 7 oz. whole-fat Greek yogurt
  • 1 tbs. olive oil
  • 1 tsp. red wine vinegar
  • 4 tbs. half-and-half
  • Salt and pepper to taste


For the chips:
Preheat oven to 300°F. Wash kale leaves. (Note: I leave them whole, but you may wish to remove the center stem of each leaf—it'll stay chewy, even after cooking). Toss the leaves with enough olive oil to coat, and season with salt and pepper to taste.

On a silpat-lined baking sheet, lay out the leaves in a single layer, and place in the oven. After 15 minutes, flip and cook for an additional 5-10 minutes, until leaves are crisp but not brown.

For the dressing:
In a medium bowl, stir together all ingredients until well combined. Serve chilled with the chips.